Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation
Abstract Background The fermentation process, particularly when enhanced with plant extract additives, plays a crucial role in improving the quality of cigar tobacco leaves (CTLs). The development of novel functional fermentation additives and the analysis of their mechanisms of action are fundament...
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| Format: | Article |
| Language: | English |
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SpringerOpen
2025-05-01
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| Series: | Chemical and Biological Technologies in Agriculture |
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| Online Access: | https://doi.org/10.1186/s40538-025-00788-w |
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| author | Wanrong Hu Wen Cai Jie Liu Min Li Qi Chen Yun Jia Qianying Zhang Dongliang Li |
| author_facet | Wanrong Hu Wen Cai Jie Liu Min Li Qi Chen Yun Jia Qianying Zhang Dongliang Li |
| author_sort | Wanrong Hu |
| collection | DOAJ |
| description | Abstract Background The fermentation process, particularly when enhanced with plant extract additives, plays a crucial role in improving the quality of cigar tobacco leaves (CTLs). The development of novel functional fermentation additives and the analysis of their mechanisms of action are fundamental technological advancements in this field. This study concentrated on the development of extracts derived from spices and systematically examined their effects on the sensory quality, chemical components, and microbial communities of CTLs. Results The four spice extracts contain various active ingredients, such as cinnamic aldehyde and flavonoids. The addition of these spice extracts resulted in a reduction of nicotine and total nitrogen levels while increasing the contents of total sugar and reducing sugar in CTLs. Notably, the K/Cl ratio in the CTLs fermented with spice extracts exhibited an increase of 53–60%. In addition, the total amount of aroma substances in CTLs increased, and the contents of 3-hydroxy-5,6-epoxy-β-ionol, nerolidol, and other representative aroma components increased. The addition of spice extracts also contributed to a greater diversity within the fungal community. Correlation analysis revealed that microorganisms such as Corynebacterium, Wallemia, Trametes, and Schizophyllum were associated with the reduction of nicotine and the enhancement of typical aroma components. Furthermore, the CTLs fermented with spice extracts exhibited superior sensory attributes, characterized by a reduction in unpleasant odors and irritation and an enhancement in sweetness and pleasant aftertaste. Conclusions This study developed spice extracts as fermentation media to improve the quality of CTLs. It systematically analyzed the effects of these extracts, providing theoretical guidance for the advancement of additional fermentation media. Graphical Abstract |
| format | Article |
| id | doaj-art-b3d62eb7f86e45bb84750c08448d88e4 |
| institution | OA Journals |
| issn | 2196-5641 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Chemical and Biological Technologies in Agriculture |
| spelling | doaj-art-b3d62eb7f86e45bb84750c08448d88e42025-08-20T02:39:03ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412025-05-0112111310.1186/s40538-025-00788-wEffects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentationWanrong Hu0Wen Cai1Jie Liu2Min Li3Qi Chen4Yun Jia5Qianying Zhang6Dongliang Li7China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.Industry Efficient Utilization to Domestic Cigar Tobacco Key Laboratory of Sichuan ProvinceCigar Fermentation Technology Key Laboratory of Tobacco Industry, China Tobacco Sichuan Industrial Co., Ltd.Industry Efficient Utilization to Domestic Cigar Tobacco Key Laboratory of Sichuan ProvinceChina Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd.Abstract Background The fermentation process, particularly when enhanced with plant extract additives, plays a crucial role in improving the quality of cigar tobacco leaves (CTLs). The development of novel functional fermentation additives and the analysis of their mechanisms of action are fundamental technological advancements in this field. This study concentrated on the development of extracts derived from spices and systematically examined their effects on the sensory quality, chemical components, and microbial communities of CTLs. Results The four spice extracts contain various active ingredients, such as cinnamic aldehyde and flavonoids. The addition of these spice extracts resulted in a reduction of nicotine and total nitrogen levels while increasing the contents of total sugar and reducing sugar in CTLs. Notably, the K/Cl ratio in the CTLs fermented with spice extracts exhibited an increase of 53–60%. In addition, the total amount of aroma substances in CTLs increased, and the contents of 3-hydroxy-5,6-epoxy-β-ionol, nerolidol, and other representative aroma components increased. The addition of spice extracts also contributed to a greater diversity within the fungal community. Correlation analysis revealed that microorganisms such as Corynebacterium, Wallemia, Trametes, and Schizophyllum were associated with the reduction of nicotine and the enhancement of typical aroma components. Furthermore, the CTLs fermented with spice extracts exhibited superior sensory attributes, characterized by a reduction in unpleasant odors and irritation and an enhancement in sweetness and pleasant aftertaste. Conclusions This study developed spice extracts as fermentation media to improve the quality of CTLs. It systematically analyzed the effects of these extracts, providing theoretical guidance for the advancement of additional fermentation media. Graphical Abstracthttps://doi.org/10.1186/s40538-025-00788-wCigar tobacco leavesSpice extractsChemical componentsMicrobial communitiesSensory quality |
| spellingShingle | Wanrong Hu Wen Cai Jie Liu Min Li Qi Chen Yun Jia Qianying Zhang Dongliang Li Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation Chemical and Biological Technologies in Agriculture Cigar tobacco leaves Spice extracts Chemical components Microbial communities Sensory quality |
| title | Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation |
| title_full | Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation |
| title_fullStr | Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation |
| title_full_unstemmed | Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation |
| title_short | Effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation |
| title_sort | effects of active compounds extracted from natural spices on the quality of cigar tobacco leaves during fermentation |
| topic | Cigar tobacco leaves Spice extracts Chemical components Microbial communities Sensory quality |
| url | https://doi.org/10.1186/s40538-025-00788-w |
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